I've been told that grapefruit & rosemary sounds like a bar of soap, and it well may be the case that this newest obsession was subliminally inspired by such a soap spotted while waiting on line at WholeFoods, near the impulse purchase displays. But when I woke up on a recent morning trying to come up with a good flavor combination for a sorbet recipe, I already had grapefruit in mind, and then rosemary just popped into my head.
Here's how I did it:
Ingredients:As per the Cuisinart instructions, I put the freezer bowl in the freezer overnight. Then I boiled the sugar, salt and water in a small saucepan with the rosemary for about 5 minutes, until sugar and salt is dissolved. Let cool to room temperature. Make sure the rosemary is fresh and gorgeous. For best results, try bruising it first to release the flavors. The amount is really to taste; be warned, the flavor may be intense. Don't be afraid!Meanwhile, grate the zest of one grapefruit with a very fine grater, being careful not to get any pith. When the syrup is cool, strain it well and combine it with the grapefruit and lime juices and grapefruit zest. Pour mixture into the machine's freezer bowl and switch the machine on.
•1 1/2 cups sugar
•2 cups water
•1 1/2 cups freshly squeezed pink grapefruit juice, strained (yellow is okay, too)
•juice of half a lime, strained
•zest of one grapefruit
•pinch of salt
•3 large sprigs fresh rosemary
Let it run about half an hour, or until good and slushy and starting to be firm. Then transfer the firm slush into a closed plastic container and store in the freezer overnight. The next day, you will know what I'm talking about!
Best served in small scoops, either by itself or accompanied by a little shortbread cookie or anything salty and buttery like that. Actually, my friends have yet to try it. They come to dinner tomorrow. In a sort of Iron Chef way, I'm book-ending it with an appetizer of jicama-cilantro-pecan-grapefruit salad. I hope they like it!